Wosun greens (Chinese Lettuce leaves) | Chinese Lettuce leave is names as Wosun leaves in China. It is widely used as a simple stir fry with garlic or sometimes with oyster sauce, in salad or as a ingredient for hot pot. According to wiki, China has been the largest producing country. We did not eat it 10 years ago but now it becomes extremely in Chinese market. Romaine Lettuce | The most popular leafy lettuce in China is romaine lettuce. Besides, in the northern part of China, it is also used as the ingredients in dumpling or buns fillings.Ĭhinese vegetables-Watercress Romaine Lettuce 生菜 Watercress can be used in stir-fry recipe, soup recipe or salad. I usually prepare small bunch of watercress during hot pot dinner.
In Chinese, we call this type of leave veggie as西(xī)洋(yáng)菜(cài). Usually watercress has leaves in deep green and crisp stems. Watercress is a fast-growing, aquatic or semi-aquatic, perennial plant native to Europe and Asia, and one of the oldest known leaf vegetables consumed by humans. It tastes super good when simply stir fried with garlic and salt. Usually they contains lots of sands and need careful preparation. There are two main varieties: one is red and the other one is light green. It can be simply used in stir fries or in soups.Ĭhinese spinach|It is quite confusing when comes to the right English name. We used to grow several vines in our back yard. Malabar Spinach "木(mù)耳(ěr)菜(cài)" is a love or hate leafy vegetables in China. It tastes slightly bitter so usually we rinse it in boiling water and stir fry with oyster sauce, which balance the taste with a slightly sweet.Ĭhinese vegetable-Chinese broccoli Malabar Spinach 木耳菜 Chinese broccoli has long green stems and dark green leaves. Although it shares the same group of regular broccoli (known as 西兰花:xīlánhuā In other areas of China, vegetable hart may mean different plants.Ĭhinese broccoli is known as 芥(jiè)蓝(lán). They have very tender stem (the best part of the vegetable in my opion), but you will need to peel off the skin. It is extremely popular in Cantonese cuisine. Yu Choy (菜心, Cantonese Vegetable hart)is also referred as Chinese oil vegetables or Cantonese Choy. Sometimes you may find it labeled as snow pea tips, snow pea shoots or a Chinese pronunciation translation "doumiao" Yu Choy 油菜心 Snow pea leave is only available in earlier spring, just in a very short period. It can be used as a simple garlic stir fry or in stews and noodles.
Usually break the steam into 2 inch pieces along with the leaves. The tender leave usually has a sweet and mild taste. It has long leaves and hollow stems so we name it "空(kōng)心(xīn)菜(cài)", literally translated as hallow heart vegetable. Water spinach also known as Chinese water spinach, rive spinach is the most popular leafy greens in hot summer days. This vegetable goes extremely well with chow mein, lo mein or stir fried rice. Napa cabbage is the ingredient for kimchi . In Northern China, people love to use napa cabbage to make Suan cai in winter which has been developed into kimchi in Korean later. Good quality Napa cabbage usually is quite firm and may feel really heavy.
The Chinese cabbage was principally grown in the Yangtze River Delta region, but now it is extremely popular across the country. They are usually with large stems and lightly green leaves. Napa cabbage is named as " 大(dà)白(bái)菜(cài)" in Chinese as a contrast to Bok Choy. Besides, there are lots of soups and noodles calls for baby bok choy. The most common and classic cooking way of bok choy is stir frying with garlic. Besides, there are baby bok choy and regular bok choy. The green bok choy is known as "上(shàng)海(hǎi)青(qīng)", while white bok choy is known as "奶(nǎi)白(bái)菜(cài)".The whole piece is edible but you will need to separate each leaf to wash in order to remove the sand contained. You may encounter with ones with white stem and normal ones with green stem. This is a group name (小白菜) with several varieties. I will introduce the basic information, how they are used in Chinese cooking and how they look like.īok Choy possibly is the most popular leafy vegetable outside and in China. I hope this can help you to know more detailed information about Chinese vegetables. After writing so many recipes, I found that there are lots of ingredients unfamiliar to the blog readers. This is an ultimate guide of Chinese vegetables with pictures.
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